Slow Cooked Quorn Chilli 

Now this is one of my favourite meals. It’s easy, it’s healthy, cheap and great for both winter and summer.

Plus, it’s one I can make in my slow cooker, and I love any excuse to fire up that bad boy.

Whilst I’m not a vegetarian and don’t deprive my son of meat, I don’t cook it very much at home anymore.

Goblin tends to fed meaty things at the childminders and I’m perfectly satisfied with a mostly meat free diet. I do like to order meat when eating out, but at home I’m good with veggie food.

I love quorn as it’s so high in protein and will really make a dish feel satisfying.  It’s lean too.

Here’s what I used for my chilli:

  • 1 400g pack of quorn (frozen)
  • 1 tin baked beans
  • 1 tin of tomatoes
  • A good squeeze of tomato purée
  • Sprinkle of cumin
  • Sprinkle of chilli powder
  • Dried coriander
  • Dried basil
  • 1 large onion, chopped
  • 1 pepper, chopped
  • 4 cloves of garlic, crushed
  • Olive oil

To serve:

  • Basmati rice
  • Fresh coriander
  • Spring onions, chopped
  • Nachos
  • Grated cheddar

First I heat some olive oil in my big pan. When heated, I throw in the chopped onion and pepper and cook for a few minutes. Then I add the frozen quorn just to defrost, heat through and seal.

Then I add the spices, the herbs, the garlic and the tin of tomatoes, heat through and then pour the lot into my slow cooker.

I pour the tin of beans on top and mix. I add the tomato purée in, and mix again. Then I turn the slow cooker into Low and leave it stewing for anything up to 7-8 hours.

When ready to eat, I cooked the rice, served it up sprinkled with fresh coriander. I served the chilli on the rice, and added nachos, grated cheddar and chopped spring onions to top it off!

Bloody delicious 😄

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